Monday, January 16, 2017

To say that the past few months have been crazy would be an understatement along the lines of nothing of interest happened in 2016. I explored in a previous post the difficulty with finishing a doctorate and I noted then, as I note now, that if this was easy it wouldn't be such a high level of education. So there you go, it was hard, and unfortunately as you can plainly see it massively impacted my blogging. I say this every time I disappear but it never ceases to be true- I thought about the blog frequently and over Christmas I even took photos for blog posts. Unfortunately every Monday would come and go and the simple reality is this - when you spend all day, every day reading, writing and editing large quantities of work then more writing in the form of blogging is the last thing you want to do at the end of the day!

Now I managed to write during the day and write to relax during the majority of my doctorate but in the last 3 months I was forcing myself to start early and finish as late as possible (although not past 10pm cos I'm not the all-nighter type that I used to be) and it just left me completely spent. In fact, the blog was not the only thing that suffered. I realised belatedly over Christmas that I had, unknowingly, become something of a recluse! I was so excited to see my wonderful friends over the break and then when I did see them I struggled to find something interesting to say. Once we covered the topic of how my doctorate was coming (usually within 3 minutes because ultimately it's boring) then I had nothing else interesting to add. So sorry to any of my friends to whom I seemed weird, this year I want to talk much more and I swear I will be more normal....promise =)

Still new year, new attempt and I am back with a simple but delicious recipe for the new year. I have posted about this many times but I quite dislike this time of year. Mostly I dislike the shame and self-blame that everyone is expected to carry and that I obligingly carry because the Christmas extravagance always leaves me slightly softer than before. But nothing in the societal narrative allows for acceptance of the natural ups and downs of body mass and unfortunately I have yet to find a way to negotiate that body shaming narrative without translating it into a personal narrative of low self-compassion. Each year I respond to this in the same way and although it does little to address the central issue of absorbing the shame, I usually find a nice little recipe to show myself some delicious self-love without having to feel bad.

Just after Christmas I received a delicious tin of soft amaretti biscuits. I have had plenty of hard amaretti before and frankly I don't really like them too well but soft amaretti.......oh yum!!! Soft Amaretti are basically just almond paste biscuits and if you know me then you'll probably know that Christmas means almond paste for me. I devour the stuff, in marzipan bars, stollen, stollen, more stollen, all of the stollen! So yes it's not a huge surprise that I liked these biscuits but the surprise is that those soft amaretti biscuits that you see above - they have 6g protein, 3g carbs and only 2g sugar! So to say that these are new years food is an understatement too - in fact I have definitely found my new tradition!!

1 - Preheat the oven to 180'. Beat together the egg whites and salt until light and fluffy

2 - Slowly add the sugar a tablespoon at a time beating between additions

3 - Add the vanilla paste and beat. At this point you will have a meringue like mixture

4 - Now fold in the ground almonds.

5 - Then add the amaretto and mix to fully combine.

6 - Roll into 1" balls and place on a lined baking sheet

7 - Bake for 15 minutes then allow to cool

These taste crazy good. When you remove them from the oven you will find that the outside is hard while the inside is soft. However if you put the biscuits in an air-tight container you will find that the outside will soften and then they are at peak perfection.

I have found these to be the perfect substitute to other sweet treats. I have used them after the gym and particularly as a low carb, low sugar dessert!!

So if you like almonds I would highly recommend trying this recipe and you will not be sorry. I will be back next week with more deliciousness and hopefully a further review of Gilmore girls: A year in the life.

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About Me

I'm an aspiring psychologist with a love for baking. I watch a lot of food network shows, but normal television shows also.
When I'm not working, studying or baking, or socializing, I'm in the gym or working out at home to zuzkalight. (Well,I have to do something to make up for all these cookies.) However even in the gym I have been known to be reading Good Food Magazine or watching Rachel Ray making something delicious. Simply put, food especially dessert is my favourite past time. And that's me in a nutshell!
Updates on Mondays